Black cherry, sarsaparilla, boysenberry blackcurrant jam, lined with a thick layer of mint in this juicy, full-bodied Western Australia cabernet. Tannins are structural and dense, shellacked with anise, but lifted with a shine of tart rhubarb acidity. Sourced from several vineyards in Mt. Barker, each lot was fermented and aged for 18 months in new and used French oak.
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